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Vegan Bibimbap Fried Rice

Bibimbap fried rice is a spicy and delicious Korean dish that has all the flavors of the traditional Bibimbap but is much easier to make.
Author: Pavani
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Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Course: Main Course, Main Dish
Cuisine: korean
Servings: 4 Servings


For Fried Rice:

  • 3 tbsp Oil
  • 2 cups Mushrooms (Baby Bella or Shittake)
  • 1 Medium Carrot, peeled and sliced
  • 2~3 Garlic cloves, finely minced
  • 3 cups Rice (brown or white), at room temperature
  • 1 cup Kimchi (store bought or homemade), chopped
  • 1 tsp Low sodium Soy sauce
  • 2 tbsp Gojuchang (Korean Red pepper paste)
  • 4 Scallions, chopped
  • 1 tbsp sesame oil
  • Pinch of sugar
  • To taste Salt Pepper
  • 8 oz. Extra firm Tofu, cubed (substitute with tempeh, chickpeas or other vegan protein source)

For Topping:

  • 2 cups Mung bean sprouts
  • 1 Medium Cucumber, peeled and sliced


  • Heat 1tbsp oil in a large wok, stir fry tofu until golden brown. Remove from the pan and set aside.
  • In the same pan, heat the remaining oil; stir fry mushrooms, carrots and garlic for 3~4 minutes or until the veggies are just tender.
  • Stir in kimchi, cooked rice, cooked tofu, gojuchang, sesame oil and 1tbsp water. Mix and add soy sauce, sugar, salt and pepper. Toss to heat everything through.
  • Serve topped with scallions and sliced cucumbers.
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